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Wednesday, April 11, 2007

On Saturday as we left our niece's Easter themed birthday party I saw the cutest bunny by our back tire. I decided it must be the Easter bunny, so I have been very excited about that. Sunday I got up and made the pound cake that I was supposed to make Saturday morning, when I was apparently too busy sleeping to do anything. This was my dessert contribution to our Easter dinner with Josh's mom and family, with an accompanying strawberry whipped cream. This was a pretty simple recipe and I will definitely make it again.

Preheat oven to 350 degrees;. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

My notes: As per usual I halved this recipe, since I really only needed one cake. I also used nuefchatel cheese, which has 1/3 less fat than regular cream cheese. Everything went as described, but as I was also making the strawberry whipped cream and working on the easy-way-out version of my potato casserole I didn't check the cake as often as I should have. It definitely browned quickly and I was a bit late in getting it tented. This resulted in dark sides and top edges when I removed it from the pan. To make it look prettier I trimmed the sides of the cake, and since that made it look a little bit awkward, I went ahead and sliced it as you see in the picture. This worked out well- big slices of the creamy white cake were very appealing, and it was all ready to go at dessert time.

I will have a further report on Easter dinner, as soon as I snag a pic that our niece, Amber, took of my dinner plate, ha.

2 comments:

I make that recipe ALL the time! It's such a favorite around here. I have also had trouble with it browning too quickly and too much. I use it to make trifle a lot, so I trim it down.

I came across another recipe on Epicurious that is basically the same recipe but the directions are totally different. You start in a cold oven and then gradually increase the temperature. I'm curious about it and wonder if maybe that will solve the problem.